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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Ingredients: |
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12 lg. mushrooms (2-1/2 inch diameter)
1 can diced green chilies
1/3 cup green onions, thinly sliced
1/4 lb. shredded jalapeņo jack cheese
1 clove garlic, minced or pressed
3/4 tsp. ground cumin
2 cups unseasoned stuffing mix
3/4 tsp. chili powder
2 tsp. salad oil
1 can tomato sauce
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Directions:
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Twist mushroom stems free; trim off dried ends; finely chop stems. In a 10 to 12-inch frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tbsp. water; scrape browned bits free; repeat step. Add tomato sauce, chilies, and half the cheese. Remove from heat and gently stir in the stuffing.
Rub mushrooms with oil. Set cup side up in a 9x13-inch pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400°F. oven until cheese is lightly browned, approximately 15 to 20 minutes.
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Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol.
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